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sauteeing Chinese
Chicken in Lettuce Leaves

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a variation on an old Chinese recipe. Turkey may be used in place of the chicken.

Yield: Serves eight to ten

Ingredients

  • 3 cups cooked chicken
  • 1½ cups finely chopped onions
  • ¾ cup finely chopped green pepper
  • 6 tablespoons butter
  • 1 can (4 ounces) green chilies, seeded and finely chopped
  • 1 to 2 tablespoons fresh hot chili pepper, finely chopped
  • 1½ cups cooked rice
  • 2 tablespoons chopped fresh basil or 1½ teaspoons dried
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup Cognac
  • ½ cup chicken broth, if needed
  • ¼ cup chopped parsley
  • ¾ cup toasted slivered almonds
  • 2 heads chilled iceberg lettuce

Directions

Cut the chicken into small dice. Sauté the onions and green peppers in butter over medium heat until they begin to soften; do not brown. Add the chilies, hot pepper, rice, and chicken, and toss well. Cover and cook over low heat for 4 to 5 minutes. Then add the basil, salt, pepper, Cognac, and chicken broth, if additional moisture is needed. Taste for seasoning and heat through.

Place in a bowl and garnish with parsley and almonds. Arrange chilled lettuce leaves in another serving dish. Invite guests to serve themselves: spoon some of the chicken mixture onto a cold lettuce leaf and roll it up.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

268kcal (13%)
64mg (6%)
22mg (37%)
101mcg RAE (3%)
421mg
49mg
15g
5g
3g
19g
50mg (17%)
341mg (14%)
6g (28%)
14g (22%)
2mg (12%)
 

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